Save Spicy, crispy Buffalo chicken patties smashed on tortillas and topped with a creamy ranch slaw—these tacos are a bold, satisfying, and quick weeknight dinner.
This recipe quickly became a family favorite for its spicy crispiness and ease of preparation.
Ingredients
- For the Buffalo Chicken: 1 lb (450 g) ground chicken, 3 tbsp buffalo wing sauce, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ½ tsp Himalayan salt, ¼ tsp black pepper, cooking spray or oil for pan, 8 small tortillas (corn or flour)
- For the Ranch Slaw: 3 cups shredded cabbage, ½ cup grated carrots, ¼–⅓ cup ranch dressing (Greek yogurt preferred), 1 tbsp dill relish
Instructions
- Make the Slaw:
- In a large bowl, toss together the shredded cabbage, grated carrots, ranch dressing, and dill relish to make the slaw. Cover and refrigerate until ready to serve.
- Prepare the Chicken Mixture:
- In another bowl, combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Mix until just combined do not overwork.
- Heat the Pan:
- Heat a griddle or large non-stick skillet over medium-high heat and lightly coat with oil or cooking spray.
- Form and Smash Patties:
- Divide the chicken mixture into 8 loose balls. Place a ball on each tortilla then place on the hot pan chicken side down. Smash the chicken flat with a spatula to cover most of the tortilla.
- Cook Patties:
- Cook for 3–4 minutes until the chicken is golden and cooked through.
- Flip Tacos:
- Lightly oil the tortilla side then flip each taco so the tortilla side is down. Cook 1–2 minutes more to your preferred crispness.
- Assemble Tacos:
- Remove tacos from the pan. Top each with a generous spoonful of ranch slaw. For extra zing drizzle with more ranch or buffalo sauce if desired.
- Serve:
- Serve warm and enjoy immediately.
Save These tacos always bring everyone to the table for a lively evening meal.
Notes
For a low-carb version use lettuce leaves instead of tortillas. Add sliced jalapeños or diced celery for extra crunch.
Required Tools
Large mixing bowls, box grater, large non-stick skillet or griddle, spatula, knife and cutting board.
Allergen Information
Contains: Dairy (ranch dressing), Wheat (if using flour tortillas), Egg (possible in ranch dressing), Mustard (possible in buffalo sauce). For gluten-free use certified gluten-free tortillas. Always check ingredient labels if you have allergies or sensitivities.
Save Enjoy these buffalo chicken tacos as a quick and flavorful dinner option that is sure to impress.
Recipe FAQ
- → What type of chicken works best for the patties?
Ground chicken with a bit of fat ensures juicy, flavorful patties that crisp nicely when smashed.
- → Can I use flour or corn tortillas for this dish?
Both flour and corn tortillas work well; choose based on your texture preference or dietary needs.
- → How do I achieve the perfect 'smash' on the patties?
Press the chicken balls firmly onto a hot skillet with a spatula to spread them thin and encourage crisp edges.
- → Is it possible to make the slaw dairy-free?
Yes, swapping traditional ranch with a plant-based version keeps the slaw creamy without dairy.
- → What are good topping alternatives for extra flavor?
Try adding sliced jalapeños, diced celery, or extra buffalo sauce for a spicier kick.